I’ve become deeply suspicious of Cuban cookies. It’s not really the cookie’s fault. They’re just not what we do. Growing up, home baked cookies weren’t foreign but they did have the exoticism of something you’d mostly like get at a friend’s house. Tres leches, meringues, tocino del cielo, flan were home, toll house was not. The last couple of months, I’ve tried a few forgettable variations. I follow the recipes to the letter but cusubes elude me and my caballitos de queque were cinnamon drenched failures. This being the cookie season, I looked though all my Cuban sources for a new recipe that was traditional but workable. Many called for Crisco with 1950’s abandon while others were really turrones (blended with more Crisco). Read more
Posts tagged ‘Cocina al Minuto’
There’s always a point when I finish a post and choose a country category that feels a little dishonest. Well not so much dishonest but not the whole elephant either. When I decided to write about Latin food, I knew that it would be a fuzzy focus and difficult to define. Buñuelos, fritters popular throughout Spain and Latin America, are a good example. Originally from the Iberian penninsula, they’re either Arabic or Sephardic, or maybe both. Typically made from a wheat-based dough that’s flavored with anise, they’re rolled into balls or discs and deep fried then topped with a syrup or honey. Read more
Though it’s typically full, it’s rare to see a line outside of Versailles restaurant in Miami. It’s only on the rare cold night that it actually reaches capacity, especially when there’s a run on churros. Any day that dips below 65 becomes an impromptu holiday in a summer town, a Miami snow day of sprinkled sugar and fried dough. The lines form and the usual late night orders for medianoches and mariquitas become churros and hot chocolate.
I think it’s the special occasion quality I associate with churros that keeps me from buying them in New York (though I’d never pass them up in Madrid – I’m not crazy). Yesterday, deciding I needed a little Christmas now, I brought out the churrera, that my mother who hates to cook but loves kitchen gadgets sent, and my Read more
With a long weekend ahead and no barbecues in site, I’ve been thinking about fritas. A Cuban-style hamburger with more spice than size, it’s pan-fried and topped with crispy shoestring fries. Miami even has it’s own Rey de las Fritas challenging Ronald, Wendy and the Hamburgler for drive-thru supremacy. It was my favorite after the beach snack growing up, and I made my first batch last night. The only missing ingredients to make it a perfect burger madeleine were 1970s strength sun tan oil and sand. Read more